Sesame Free Asian-Style Chicken Lettuce Wraps
These hand-held wraps deliver everything you love about the takeout classic ā savory ground chicken, tender shiitake mushrooms, crunchy water chestnuts, and a glossy, ginger-forward sauce ā all tucked into crisp butter lettuce cups. The sauce gets its umami depth from coconut aminos instead of traditional soy sauce, which also means you're naturally avoiding the sesame oil and sesame-laced condiments that show up in so many Asian-inspired recipes. Apple cider vinegar, turmeric, and honey round out the flavor in a way that's bright, a little sweet, and completely addictive. Coconut oil handles the cooking duties in the skillet, so there's no hidden sesame sneaking in at any stage of the process. The filling comes together in one pan with aromatics like garlic, scallions, and fresh ginger doing the heavy lifting, making this weeknight-friendly without sacrificing any of the bold flavor you're after. A squeeze of lime and a handful of fresh cilantro at the end pull everything together beautifully. Whether you're cooking for someone with a sesame allergy or just trying to clean up your ingredient list, this one is a genuine crowd-pleaser.
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Learn more āIngredients
4 servings
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp turmeric
- 1 tsp honey
For the filling
- 1 tbsp coconut oil
- 1 lb ground chicken
- 4 oz shiitake mushrooms, stems removed, caps finely diced
- 1 medium carrot, peeled and finely diced
- 1 can (8 oz) water chestnuts, drained and finely chopped
- 3 scallions, thinly sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
For serving
- 1 head butter lettuce, leaves separated and washed
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger (sauce portion), turmeric, and honey until combined. Set aside.
- 2
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the white parts of the scallions, garlic, and grated ginger (filling portion) and cook, stirring constantly, until fragrant and softened, about 1 minute. Watch closely, as the garlic can brown quickly.
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